Ferro laktat

Detailed information

What it is & how it is made

The EU specification defines ferrous lactate as 'ferrous 2-hydroxy propanoate' (synonym iron(II) lactate); its formula is C6H10FeO6·nH2O (n = 2 or 3), its EINECS number is 227-608-0 and the assay is not less than 96 percent on the dried basis (Commission Regulation (EU) No 231/2012, E 585). It is the iron(II) salt of lactic acid.

Where it is used

It is not in the Group I quantum satis list; it is authorised with numerical maximum levels. Commission Regulation (EU) 2019/891 records its use on olives darkened by oxidation in food categories 04.2.2 and 04.2.3 at a maximum level of 150 mg/kg expressed as iron, and the same regulation also authorised ferrous lactate at that level for the mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pates. The same regulation likewise brought E 585 within the broadened functional class of 'stabilisers'; its principal function is colour retention.

Health note

JECFA left the ADI for ferrous lactate 'not specified' and set a provisional maximum tolerable daily intake (PMTDI) of 0.8 mg/kg body weight expressed as iron (35th JECFA). On the EFSA side no published scientific opinion could be found for E 585; the substance is not covered by the E 574-579 call for data opened for the gluconates either.

Halal assessment

The EU specification defines no manufacturing method or raw material for E 585. Although lactic acid, one of its components, is known to be produced in the food industry both by fermentation and by chemical routes, the legislation does not state which route is used for this additive. Unless the source is documented it should therefore be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.